face melter

Serves 6

Poppy cooks...

1. Marinate
   500g diced beef with
   1 tablespoon tamari and
   1 tablespoon cornflour, tossing to coat.
   
   
   
2. In a large pot, saute on medium
   onion, diced,
   4 sprigs coriander, chopped,
   2 spring onion, chopped and
   4 garlic cloves, minced in
   olive oil.
   
   
   
3. Add
   60g Malaysian rending curry paste (I use the A1 brand and about 1/4 of a packet) and the marinated beef to the pot and continue to stir to evenly seal the meat.
   
   
   
4. Turn heat to low and continue to simmer with the lid on for 1 hour.
   
   
   
5. The next day bring the pot back to the boil and add
   500g potatoes, chopped,
   500g carrots, chopped,
   250g okra, chopped (or 1 bunch of silverbeet) and
   400ml coconut cream.
   
   
   
6. Turn heat to low and continue to simmer with the lid on for 1 hour.